> Cast Iron is effectively non-stick after enough use, and you can absolutely fry an egg in it without sticking if you have a smooth-bottom pan (either a vintage cast iron, new vintage-style, or a new style that you've sanded down and seasoned yourself).
I replied to the GP, but I fry eggs in a bog-standard Lodge which is neither vintage nor sanded down. It still has a distinct ”pebbly” appearance to it, though perhaps less than when I first got it.
Works like a charm, and a shake of the pan is usually all that’s needed to release eggs.
Yeah, I get that for some people going the extra mile is worth it, but it's important to point out that you don't need to do anything extra to get a perfectly functional pan. My modern Lodge skillet is more non-stick than any non-stick pan I've ever owned, and I've never even formally seasoned it. I just cooked with a little oil for the first month or so.
I replied to the GP, but I fry eggs in a bog-standard Lodge which is neither vintage nor sanded down. It still has a distinct ”pebbly” appearance to it, though perhaps less than when I first got it.
Works like a charm, and a shake of the pan is usually all that’s needed to release eggs.